Young coconut-water ice with lychee and pomelo

To open the young coconuts, a swift swing with the butt of a
large chef's knife is quick and effective, but if you're not
feeling confident coconut openers are available from select kitchen
supply stores and grocers. Start this recipe a day ahead to freeze
the young coconut ice.

You'll need

Method

01

Stir sugar and 60ml water in a small saucepan over medium heat to dissolve sugar and simmer until slightly syrupy (2 minutes). Set aside to cool (1 hour), then whisk with coconut water in a bowl, pour into a tray about 22cm square and freeze (8 hours or overnight). Before serving scrape with a fork to fluff up and form ice crystals.

02

Slice young coconut flesh into strips and combine with lychees, pomelo and lime juice in a large bowl. Divide among chilled serving dishes, top with young-coconut ice and serve.

At A Glance

Serves 6 people

20 min preparation

5 min cooking (plus cooling, freezing)

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